Want to know how I keep my husband smiling during holidays? These cookies are my little secret!

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sweetened shredded coconut
1 cup dried cranberries

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the shredded coconut and dried cranberries until evenly distributed.

Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.